Torshi Lift

Description
A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4 – 6 weeks in a cool place, if they last that long!

Ingredients

 * 1¼ lbs small turnips
 * 9 ounces raw beetroots, preferably not much larger than the turnips
 * 4 ounces fresh dates, stoned and halved (optional)
 * 4 cloves garlic, cloves skinned and very finely chopped
 * 4½ tablespoons salt
 * 3¾ cups water
 * 1½ cups white vinegar

Directions

 * 1) Peel the turnips and cut them in half.
 * 2) Peel the beetroot and slice thinly.
 * 3) Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
 * 4) Bring the water and the salt to boil and then add the vinegar.
 * 5) Pour over the vegetables making sure they are completely covered by the liquid. If there is not quite enough liquid add a little more vinegar and brine.
 * 6) Seal the jars and leave in the kitchen.
 * 7) Ready to eat in 10 – 12 days.